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chapati
Chapati (alternatively Chapatti, Chappati or Chapathi) is an unleavened flatbread (also known as ''roti'') from Bangladesh, India, Nepal, Pakistan, and Sri Lanka.〔 It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa, with the laobing flatbread serving as a local variation in China. Chapati is known as ''sapati'' or ''doday'' in the Pashto language.
==History==
The word ''chapat'' (चपत) in Hindi means "to slap", and the traditional method of forming rounds of thin dough is by slapping the dough between the wetted palms of the hands. With each slap, the round of dough is rotated. ''Chapati'' is noted in the 16th-century document ''Ain-i-Akbari'' by Abu'l-Fazl ibn Mubarak, vizier of Mughal Emperor Akbar.〔(Of Bread ) '' Ain-i-Akbari '', by Abu'l-Fazl ibn Mubarak. English tr. by Heinrich Blochmann and Colonel Henry Sullivan Jarrett, 1873–1907. The Asiatic Society of Bengal, Calcutta, Volume I, Chap. 26, page 61.〕
Chapatis are one of the most common forms in which wheat, the staple of northern and western India, is consumed. The carbonized wheat grains discovered at the excavations at Mohenjo-Daro are of a similar variety to an endemic species of wheat still to be found in India today. The Indus Valley is known to be one of the ancestral lands of cultivated wheat.
Chapati is a form of ''roti'' or ''rotta'' (bread). The words are often used interchangeably. Chapati or roti is made of whole wheat flour and cooked on a ''tava'' (flat skillet).
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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